In a large bowl whisk together the eggs, milk, and salt.
In another bowl stir together the sausage, salsa, green chilies, and chips.
Spray a 6 quart slow cooker with cooking spray.
Tear four slices of bread to cover the bottom of the cooker.
Top with half of sausage mixture and half of cheese.
Repeat with 4 more torn slices of bread, the remainder of the sausage and the cheese.
Top with 4 slices of bread and pour egg mixture evenly over the top. Add ½ cup of cheese.
Cover and refrigerate overnight.
Put into slow cooker and cook on high for 2 ½ to 3 hours.